Steven Devereaux Greene is executive chef of The Umstead Hotel and Spa, a Cary, NC, hotel lauded for its progressive American regional cuisine.
He is responsible for all food and beverage operations, including Herons restaurant, The Bar & Lounge, and catering. Greene’s passion for using ingredients and products from the rich Piedmont region to drive beautifully refined culinary experiences is evident daily in The Umstead’s award-winning dining program.
Greene has been a 2016, 2017, 2019, and 2020 semifinalist for the James Beard Foundation’s “Best Chef: Southeast” award.
Greene’s tenure with The Umstead began in 2009. During his post as chef de cuisine, Greene guided Herons to its first Forbes Five Star rating. In 2012, Greene departed to hone his skills as executive chef of Cary’s New World Cuisine, a restaurant that shares ownership with The Umstead. Under Greene’s direction, it received five stars from The News & Observer and was named among “the Triangle’s crème de la crème.
Named a “Rising Star” by Restaurant Hospitality in 2008, Greene has twice cooked at the prestigious James Beard House in New York.
Greene is the consummate Southern gentleman and hails from Ninety-Six, SC. He lives in Morrisville, NC, with his wife and son, and beyond family and food, his next great passion is guitar, which he has played for more than 30 years.